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Apple Cider Cake with Salted Caramel Buttercream Recipe

Apple Cider Cake with Salted Caramel Buttercream Recipe
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★★★★★

5.1 from 20 reviews

This Apple Cider Cake with Salted Caramel Buttercream is a decadent and flavorful dessert perfect for autumn. Moist apple cider cake layers are complemented by a luscious salted caramel buttercream frosting and a sweet caramel apple filling, making it an irresistible treat for celebrations or cozy gatherings.

Ingredients

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Apple Cider Cake

  • 1 cup unsalted butter (softened)
  • 1 ⅓ cup brown sugar (lightly packed)
  • 4 eggs
  • 2 teaspoon pure vanilla extract
  • 3 cups all-purpose flour
  • 4 teaspoon baking powder
  • 1 ¼ teaspoon salt
  • 2 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground clove
  • 1 ½ cups fresh apple cider

Caramel Apple Filling

  • 1 tablespoon unsalted butter
  • 1 apple (peeled and thinly sliced)
  • ⅛ teaspoon cinnamon
  • ½ cup Salted Caramel Sauce

Salted Caramel Buttercream

  • 1 ½ cups unsalted butter (softened)
  • 4 ounces cream cheese (softened)
  • 3 cups confectioners sugar
  • ¾ cup Salted Caramel Sauce
  • 1 cup walnuts (optional)

Instructions

  1. Prepare the Cake Pans: Preheat oven to 350°F. Grease and flour two 8-inch round pans to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, salt, cinnamon, nutmeg, and ground clove until thoroughly combined; set aside.
  3. Cream Butter and Sugar: In a mixing bowl, cream softened butter and brown sugar on medium speed until light and fluffy. Add eggs and vanilla extract, mixing for 1 minute while scraping down the bowl sides to incorporate evenly.
  4. Combine Batter: Alternately add the dry ingredients and apple cider to the creamed mixture in three batches, beginning and ending with the dry ingredients. Mix on medium speed for 1-2 minutes until fully incorporated.
  5. Bake the Cake Layers: Divide batter evenly between prepared pans. Bake for 25-28 minutes or until a toothpick inserted in the center comes out mostly clean. For 9-inch pans, bake 22-25 minutes.
  6. Prepare Caramel Apple Filling: In a sauté pan over medium-high heat, melt butter. Add peeled thin apple slices and cook for 2 minutes until coated and slightly softened. Sprinkle cinnamon, add salted caramel sauce, reduce heat to low, bring to a boil briefly, then remove from heat. Chill in refrigerator for 20 minutes until thickened.
  7. Make Salted Caramel Buttercream: Using a standing mixer, cream softened butter on medium-high speed until pale and fluffy. Beat in cream cheese until combined. Gradually add confectioners sugar, one cup at a time, on low speed. Increase speed to medium-high and beat for 1 minute. Add salted caramel sauce and beat for an additional 2 minutes, scraping bowl halfway to ensure even mixing.
  8. Assemble the Cake: On one cake layer, pipe a border around the edge to contain filling. Spoon cooled caramel apple filling inside the border. Place second cake layer on top and gently press down.
  9. Frost the Cake: Spread remaining salted caramel buttercream over the entire outside of the cake. Decorate with cinnamon sticks on top.
  10. Optional Decoration: Crush walnuts using a rolling pin or meat mallet and press lightly onto the bottom half of the frosted cake for added texture and flavor.

Notes

  • Because the frosting contains cream cheese, store the cake refrigerated and remove about an hour before serving for best texture.
  • Chopped walnuts or pecans can be used as an alternative to whole walnuts for decoration.
  • Store-bought salted caramel sauce can be substituted for homemade Small Batch Caramel Sauce for convenience. Ensure the caramel is at room temperature before using.
  • This recipe can be adapted into approximately 24 cupcakes by dicing apples finely for the filling and inserting in cupcake centers.

Nutrition

Keywords: apple cider cake, salted caramel buttercream, autumn dessert, caramel apple filling, fall cake, cream cheese frosting

Find it online: https://dishedbydana.com/apple-cider-cake-with-salted-caramel-buttercream-recipe/